Ingredients
6
6 servings
- •1 pound salted cod fish
- •2 large potatoes, peeled and cubed
- •1 teaspoon seafood seasoning
- •ground black pepper to taste
- •0.5 cup chopped fresh parsley
- •2 eggs, beaten
- •1 large onion, finely chopped
- •0.5 cup all-purpose flour
- •0.25 cup olive oil for frying
Instructions
- Place salt cod into a bowl and cover with cold water. Refrigerate for 8 hours; pour off water and replace it with fresh water every 2 hours.
- After soaking cod for 8 hours, rinse in cold water and cut into 3-inch portions.
- Place cod and potatoes into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until potatoes are tender and cod flakes easily with a fork, about 20 minutes. Drain and allow to cool for 10 minutes.
- Place potatoes and cod into a mixing bowl. Season with seafood seasoning, pepper, and parsley; roughly mash with a potato masher. Stir in eggs and onion until evenly combined; there should still be pieces of cod and potato in mixture.
- Place flour into a shallow bowl. Form cod mixture into golf ball-sized pieces and roll in flour. Press between your palms to flatten slightly.
- Heat olive oil in a large skillet over medium-high heat. Working in batches, cook cod cakes in hot oil until golden and crispy on both sides, about 3 minutes per side. Drain on a paper towel-lined plate.
Nutritional Facts
Per 6 servings
- Calories: 396
- Carbohydrate: 32g
- Fat: 5g
- Fiber: 4g
- Protein: 54g
- Sugar: 2g
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